Ingredients
1.5 # Stew meat
1 onion, chopped
1 green pepper, chopped
1-2 jalapeno peppers, minced, optional
4 garlic cloves
2 t. cumin
1/4 t. chipotle powder
1 can (14.5 oz.) tomatoes & green chiles
3/4# - 1# Roasted green chiles, chopped
1 qt. stock
3-4 red potatoes, cut into chunks
1/3 c. chopped cilantro
Preparation
Preheat oven to 250. Dredge beef in flour and brown in batches, then remove and set aside. Saute onion & peppers 5-7 minutes, scraping fond from bottom of pan as it loosens. Add garlic, cook for a minute or two, then add spices. Continue cooking for about two more minutes, then add tomatoes and green chiles. Stir and cook a couple minutes then add hatch chiles and stock and bring to boil. Place in oven for 1 hour. Remove, stir in potatoes, and continue cooking 1 to 1.5 hrs or until meat is tender. Add cilantro and serve with cheese polenta and sauteed greens in a wide soup bowl.
